This recipe comes from Niagara Escarpment Organics. Preparing this pesto is one of their favourite things to do with any leftover greens they have from market day. The original recipe calls for Swiss chard as the greens… I tend to use whatever greens I have at the time; kale, arugula (for a spicier outcome), chard, etc.
1-2 handfuls greens [chard, kale, arugula, rappini]
1 large handful basil
½ cup nuts [walnuts, pine nuts, almonds, macadamia, cashews… I often use sunflower seeds]
2 garlic cloves, crushed
1 tsp lemon juice
1 tsp Celtic sea salt
½ tsp chili flakes
½ tsp crushed black pepper
¼ - ½ cup olive oil
½ cup grated parmesan; optional
Combine all but oil in food processor. Pulse until a coarse paste is formed. Add oil in a slow and steady stream while processor is running.
Use fresh or store for later use.
The green tends to oxidize quickly to brown… so I immediately scoop spoonfuls of the pesto in to an ice cube tray and freeze them for future use. 1 cube gives good coverage on 2 pieces of toast (and looks beautiful on China Black Rice bread!)… while 2 or more are adequate for a tasty pasta dish.
Freezing this allows for a yummy taste of summer in the middle of winter!